Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 \N | Garlic clove, sliced |
| ½ pounds | Flounder fillets |
| \N \N | ;cut in 1/2\" strips |
| 2 tablespoons | Flat leaf parsley, chopped |
| 2 tablespoons | Fresh basil, chopped |
| ¼ cup | White wine |
| 4 \N | Plum tomatoes, halved |
| \N \N | ;seeded, cut in 1/2\" slices |
| \N \N | Salt to taste |
| \N \N | Freshly ground black pepper |
| \N \N | ;to taste |
| ½ pounds | Spinach spaghetti |
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.
Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with sauce.
From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.